This vegan peppermint biscotti is made with a crunchy almond cookie base, lightly sweetened with maple syrup, and finished with a delicious chocolate peppermint coating. Vegan, gluten free, and made with just 8 simple ingredients for the perfect holiday treat!

Vegan peppermint biscotti dipped in dark chocolate drizzle. Topped with crushed candy canes.

Biscotti is a long standing favourite of mine and I'm so incredibly excited to share this healthy homemade version! They start with a heavenly almond cookie base that's naturally sweetened with pure maple syrup and a hint of peppermint extract. To top it off, we dunk them in a melty chocolate coating topped with crushed candy canes! If this doesn't scream fun and festive, I don't know what does! Enjoy these dunked in your morning coffee or tea, or for a delicious afternoon treat!

WHAT MAKES THIS VEGAN PEPPERMINT BISCOTTI HEALTHY?

This biscotti made with just 8 simple ingredients and doesn't have any of the eggs, oil, or refined sugar that comes in your traditional biscotti recipes. They are also completely paleo and GRAIN FREE. We make the base from a homemade almond flour and double bake it for that extra crunchy texture.

TIPS TO MAKE THIS RECIPE PERFECTLY:

Blend almonds into a course flour texture - you want your almonds to be broken down with no chunks remaining. Be careful not to over-blend or your mixture will start to turn to nut butter.

Let cool completely - as tempting as it is to dive in, let your biscotti cool completely before coating and serving. The biscotti's firm and crisp up as they cool so don't skip this step!

Store leftovers in an airtight container in the fridge - these biscotti stay the most fresh and crispy when stored in the fridge.

OTHER HOLIDAY RECIPES YOU'LL LOVE:

📖 Recipe

Vegan Peppermint Biscotti

4 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Servings 16 biscotti

Ingredients

2 c almonds
2 tablespoon cornstarch
1 teaspoon baking powder
¼ teaspoon salt
1 flax egg*
⅓ c maple syrup
2 tablespoon coconut oil
¾ teaspoon peppermint extract

Coating

⅓ c vegan chocolate chips
1 teaspoon coconut oil
¼ teaspoon peppermint extract
Crushed Candy canes

Instructions

Preheat oven to 350F and line a large baking sheet with parchment paper.
Mix together 1tbsp flaxseed plus 2.5tbsp water. Set aside.
Blend almonds in a high speed food until a coarse flour texture forms and all chunks are blended (don't over-blend or it will turn to nut butter.)
Transfer to a bowl and stir in cornstarch, baking powder and salt
Add maple syrup, coconut oil and peppermint extract to flax egg. Stir until fully combined.
Add dry ingredients to wet and stir until well combined. Dough should be damp and stick together.
Knead dough a few times and cut in half. Use wet hands to form into two log shapes (about ½inch thick) Bake 20-25 minutes until lightly golden.
Remove from oven and lower temp to 300F. Let cool 10 minutes and then cut into slices along the width. Turn slices on side and bake another 20 minutes, flipping once half way.
Once completely cooled, melt together coating ingredients (except candy canes). Dip each biscotti in coating and sprinkle with crushed candy canes. Let cool to harden and enjoy!